Yes, I'm being pretentious with this name.

But I've also realized lately that I eat SO. MUCH. SALAD.  And I haven't written down many of my go-tos for bases lately!  As much fun as my treats are to develop, the truth is that I can have those treats occasionally because I usually eat tons of nutrient-dense veggies and meats throughout the rest of my "feeding time." 

Usually when people think "cruciferous," they automatically picture broccoli or asparagus.  However, this is actually a really big family of deep-colored veggies.  While the first thing that tells me is they're very photogenic (as you see below) I have also tried becoming more conscious of the fact that there are many veggies in this class that are softer and leafier.  

So, we're being elitists here.  This is a simple and unique salad mix using only the cruciferous family that can be enjoyed with a good dressing, such as my Tangy Tahini Dressing, or expanded upon by throwing in whatever other veggies tickle your fancy (I hate that phrase, why did I just use it?)  

Okay, enough delving into my crazy mind for this post.  Enjoy... and eat your veggies!

Completely Cruciferous Salad

Prep time: 10 mintes   Cook time: NONE!   Total time: 10 minutes

Yield: 4 large salads, 8-12 smaller salads



  1. Using a mandolin or a very sharp knife, shred the head of cabbage and each brussels sprout.
  2. Tear leaves of kale off of the main, thick stems and into bite-sized, or slightly larger, pieces.
  3. Toss all veggies together in a large bowl, along with any dressing* you may want, and serve.  If using for meal prep, this can store up to a week in a covered container in the fridge.

*Again, I recommend mixing this with the Tangy Tahini Dressing!

1 head purple cabbage

1 large bunch kale of choice

1, 12-oz package of brussels sprouts